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Monday, November 19, 2012

Zuppa Toscano Soup

Wow, major lack in posting the last couple weeks. It's been a busy few weeks paired with my lack of desire to write up my posts. And now here we are into the holiday season and it's about to get a lot busier....Happy Holidays!

One of my all-time favorites soups is the Zuppa Toscano from Olive Garden. Creamy with a little bit of spice; potatoes, kale, and sausage mixed to create a depth of different textures. I was it were little healthier so I could enjoy it more often!

When I started my job at Iowa Association of School Boards in January 2008, my friend I were just starting to get interested in the kitchen and cooking more frequently. We spent a lot of time talking food and sharing recipes. Our conversation of choice the next morning was what we cooked for dinner the night before. Such nerds we were. But I did get this gem of a recipe from her that winter and have been making it every one since.

It's packed with easy to find ingredients and only takes a little bit of prep work before simmering on the stove for a short amount of time. Pair it with some crusty French bread (or some pretzel bread like I did) for sopping up the creamy broth.

Side note: Does that little potato skin sticking up in the picture bother anyone else? Cuz I can't stand it! I didn't notice it while taking the pics but as soon as I started editing, it was the first thing I saw! Grrr!

Zuppa Toscano Soup

Recipe adapted from my friend, Lindsey (not sure where she got it from)

Ingredients:

3 cups chicken broth

3 cups skim milk or 1 1/2 cups half and half

1/2 small or medium onion

1/2 lb Italian turkey sausage

2 medium russet potatoes, cubed

2 cups kale, rinsed and torn

pinch of crushed red pepper

Directions:

Brown sausage in a large stockpot. When sausage is cooked, add the broth, milk, onion, and red pepper. Stir to combine. Add the cubed potato and cook for 20 minutes over low to medium heat. Add kale and simmer for about 40 minutes.﻿